Tamagoyaki is a type of salty-sweet Japanese omelet typically made in a rectangular pan. Suvie’s pans are the ideal shape for replicating traditional tamagoyaki and sous viding the eggs ensuring they are tender and perfectly cooked. Some tamagoyaki recipes include sheets of nori, which can be added on top of the raw egg before placing in the Suvie. These delicious little rolls can be eaten on their own or served on top of sushi rice.
Tamagoyaki
Ingredients
- 2 large eggs
- 2 tbsp dashi or water
- 1 ½ tsp sugar
- 1 tsp soy sauce
- 1 tsp mirin
Directions
1) In a medium bowl whisk together eggs, dashi, sugar, soy sauce, and mirin until smooth.
2) Spray two Suvie pans thoroughly with cooking spray. Divide egg mixture between both pans and place pans in Suvie.
3) Input settings, and Cook Now or Schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 175°F for 15 minutes
Top Zone: Sous Vide at 175°F for 15 minutes
4) Remove pans from Suvie. Starting on short side of pan, roll one egg sheet up into a spiral.
5) Transfer rolled egg to other pan on top of the other egg rectangle and roll up.
6) Remove egg from pan, cut into pieces, and serve.
Nutrition
Nutritional Information per serving (2 servings per recipe): Calories 100, Total Fat 5g, Total Carbohydrates 7g, Total Sodium 280mg, Total Protein 7g
Is there a mistake in this recipe? It only specifies a setting for the protein zone even though there are pans in both zones. Or is there enough residual heat to cook both pans sufficiently? Thanks in advance, I really want to do this one!
Hi Eric, no mistake. Both zones will reach the same temperature. If we had a setting for the vegetables it would steam the eggs, which we don’t want to do. Happy cooking!
It only says protein and for 15 minutes. I’m Slightly confused is this supposed to be on egg bite mode or bake or what?
This recipe was originally developed for 1.0, which is why the settings are different. We will be updating this recipe in the coming weeks for 2.0. If you’d like to make this recipe now you can Sous Vide both zones at 175°F for 15 minutes.
This is one of my go-to recipes, particularly for the amazing silken texture of the eggs! I recommend running the eggs through a strainer to remove any lumps.